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Squid filled with shrimp and onion, with rucula salad, dressed with extra virgin olive oil and lemon zest.

Ingredients
(4 serves)

12 small squid or 4 squid big
2 white onions
1 / 4 kg of peeled shrimp
2 cloves of garlic
1 chilli
White wine
Salt and pepper
Extra virgin olive oil
Rucula
1 lemon

Method
Clean the squid, discarding the guts, eyes and beaks. Reserve the bodies and cut the tentacles and fins. Reserve some whole tentacles for garnish.

Chop the shrimp if they are very large.

In a pan with extra virgin olive oil, put the garlic and the chilli. Add chopped onion and cook for 10 minutes. Add salt and pepper.

Add the tentacles and fins of squid. Cook for 10 minutes, then add the shrimp and remove from heat. Remove the chilli. Reserve the broth in the pan that have dropped the onion and shrimp.

Fill the body with the mixture and close with a toothpick. A good trick is to fill the squid with a pastry sleeve. Is more clean.

Put the squid in the pan with the broth. Add half a glass of white wine and half a glass of water (125 ml.). Cook until the broth evaporates.

Accompany the squid with a rucula salad, dressed with extra virgin olive oil, lemon zest and lemon juice. Salt and pepper.